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Sunday, September 06, 2015

On the last day of he Combo meal theme, i m bringing you a simple falafel served with minty tangy yogurt, that can be served along with a flat bread like a wrap or can be devoured as such!!! Falafel, deep-fried chickpea patty is made using fava bean/broad beans/avarakkai/mochai in Egypt. What i love most is that delicious crispy coating of sesame seeds. It is not only eye-catchy but also tends a light crispy outer, to the softer falafel. We enjoyed ours for brunch, on a weekend morning, which are always lazy and late. These are perfect to be made on such days and keeps you filled till the late lunch

Ingredients

1 tinned can of fava beans (400 grams)

2 cloves of garlic crushed

handful of finely chopped spring onions,

handful of finely chopped fresh coriander,

½ tsp bicarbonate of soda

1 tbsp gram flour

1 tsp coriander seeds

1 tsp cumin

3-4 nos red chilies

1/2 tsp whole peppercorns

Salt to taste

Sesame seeds

Oil, for frying (I used sunflower)

Method

Drain the fava beans well in a sieve or colander. Take it along with other ingredients , except for the sesame seeds and oil, into a food processor . Blitz the ingredients to a coarse paste and transfer it to a bowl.

Divide the mixture into 16-18 pieces, about the size of a golf ball. Press them in-between your palms and make patties.

Take around 1/4 cup of sesame seeds on to a plate . Roll the patties on the sesame seeds on both the sides to coat them well. Place the coated patties on a flat plate and refrigerate them for around 15-20 minutes , so it firms up and ease the process of frying .

To cook the falafel, Heat oil in a deep pan, to check whether it is ready, just drop a piece of falafel dough into hot oil, if it sizzles up and browns, then it is ready.

Turn the heat down and start frying the falafel in batches, drop 2or 3 at a time, and fry. Cook each side until it is golden brown,flip them over and fry the other side. Serve with a minty yoghurt sauce and flatbread.